Tomato and Roasted Pepper Salad

Tomato and Roasted Pepper Salad Recipe
Randy Mayor; Jan Gautro
Marinating tomatoes in acidic balsamic vinegar and sweet honey enhances the natural flavors of raw tomatoes. Caperberries taste like capers but are about the size of olives and have stems. Look for them with olives at the grocery store.

Yield:

8 servings (serving size: 2 tomato slices and about 2 tablespoons bell pepper mixture)

Recipe from

Nutritional Information

Calories 48
Caloriesfromfat 28 %
Fat 1.5 g
Satfat 0.2 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 1.1 g
Carbohydrate 9 g
Fiber 1.4 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 232 mg
Calcium 10 mg

Ingredients

4 medium tomatoes (about 2 pounds), each cut into 4 slices
2 tablespoons balsamic vinegar, divided
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large red bell pepper
1 large yellow bell pepper
1 tablespoon red wine vinegar
2 teaspoons olive oil
1 garlic clove, minced
1/2 cup bottled caperberries (about 20)

Preparation

Preheat broiler.

Arrange tomato slices in a single layer on a platter. Combine 1 tablespoon balsamic vinegar and honey in a small bowl, stirring with a whisk. Drizzle mixture evenly over tomato slices. Sprinkle with salt and black pepper; marinate 15 minutes.

Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until bell peppers are blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into 3/4-inch strips.

Combine 1 tablespoon balsamic vinegar, red wine vinegar, oil, and garlic in a medium bowl; stir well with a whisk. Add bell peppers and caperberries; toss gently to coat. Top tomato slices with bell pepper mixture.

Note:

Joanne Weir,

January 2002
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